These Chewy Pumpkin Chocolate Chip Cookies are one of my favorite pumpkin desserts! They’re irresistibly chewy with lots of pumpkin spice flavor, and made with delicious ingredients like pumpkin, brown sugar, vanilla, and cinnamon with a hint of salt for balance. The result is a bakery-style cookie that everyone will love this Autumn!

Why You’ll Love This Pumpkin Cookies Recipe

• Vegan! Egg-free and dairy-free dessert
• Soft and Chewy with Crispy Edges
• Full of Pumpkin Spice Flavor!
• Stays soft and chewy for days after baking
• Meal-prep and freezer friendly

I love baking in the Fall, and pumpkin recipes are my go-to comfort food this time of year! Sometimes I opt for Pumpkin Spice Oatmeal or these epic Pumpkin Chocolate Chip Muffins, but these tasty pumpkin cookies are among my favorite pumpkin desserts.

Like a classic chocolate chip cookie, these festive Fall cookies are soft in the center and slightly crisp around the edges. They’re buttery and chewy, with a hint of cinnamon and and ginger – and I love how they stay soft for days after baking, making them a great gift to give to friends and family too!

THIS POST IS A PUMPKIN CHOCOLATE CHIP COOKIE RECIPE.

Ingredients to Make Vegan Pumpkin Chocolate Chip Cookies

You can make this vegan pumpkin cookie dough in a matter of minutes with these simple ingredients.

• Canned Pumpkin Puree
• Flour, Baking Powder and Baking Soda
• Cinnamon, Allspice, Ginger and Cloves
• Salt
• Vanilla Extract
• Cane Sugar + Brown Sugar
• Vegan Butter
• Vegan Chocolate Chips + Chopped Pecans

How to Make Soft Pumpkin Cookies

The full recipe and instructions can be found on the recipe card below, but here’s the basic rundown. This is a very easy cookie recipe!

Step One

Prep. Preheat the oven to 350 degrees and then line two large cookie sheets with a non-stick silicone baking mat like this one or parchment paper.

Step Two

Mix the dry ingredients You’ll need flour, baking powder, baking soda, cinnamon, allspice, ground ginger, ground cloves and salt. Whisk it all up and set aside.

Step Three

Whisk wet ingredients. Mix cane sugar and brown sugar with canned pumpkin puree, melted vegan butter and vanilla. Mix well for 2 minutes.

Step Four

Combine. Add half of the dry ingredients to the wet ingredients and mix until most of the flour is combined. Then add the remaining flour. Add vegan chocolate chips and chopped pecans and stir to combine.

Step 5

Scoop + Chill. Scoop 25 cookies and place on two cookie sheets and chill in the fridge for 20 minutes or until firm and slightly matte on the surface. This step is important so don’t skip it 😊 I use this time to tidy the kitchen and start brewing some coffee or tea to enjoy with the cookies.

Bake. Bake for 14-15 minutes and then allow the cookies to rest on the cookie sheet for 5 minutes before serving. For jumbo sized cookies see the recipe card below for the bake time.

Vegan Pumpkin Cookie Baking Tips:

Spoon instead of Scooping. Instead of using the measuring cup as a scoop, I fluff up the flour with a spoon so that it’s not too compact and then spoon the flour into the measuring cup. I add more than I need to create a dome shape on top and then level it off with a butterknife. Same goes for measuring the canned pumpkin.

Whisk the Dry Ingredients Together. This simple step will ensure that the baking powder, baking soda and cozy spices are evenly dispersed throughout the flour. This leads to more cohesive, bakery-style cookies.

Mix the wet ingredients very well for the best texture! I whisk for 2 minutes by hand or 1 minute if I’m using an electric mixer. It seems like a long time while you’re doing it, but really working the wet ingredients together will ensure you have a soft, tender cookie with the perfect amount of chewiness!

Don’t over mix the dry ingredients. Once you combine the wet and the dry ingredients, stop mixing. It’s ok to mix until well combined but I used to kind of mindlessly mix and mix and mix thinking “more = better” but that’s really not the case. In fact, over mixing the dry ingredients into the wet ingredients will lead to tough, hard cookies so just mix until combined and stop there for best results.

Make Ahead + Freezing Instructions

There’s a few ways you can prep this pumpkin cookie dough to use for later:

1. Freeze the Dough. Make the dough, scoop it out onto baking sheets and freeze until solid. Then transfer the frozen cookie dough balls to an airtight container and store in the freezer until ready to bake. Add two to three additional minutes to the bake time when baking for frozen.
2. Freeze the Cookies. If you find yourself with leftover cookies, allow the cookies to cool completely and then store in an airtight container with a layer of parchment paper between the cookies to prevent sticking. Store for up to 6 months and thaw in the microwave in 10 second intervals until warmed through.
3. Make Ahead. This dough actually tastes better the longer it sits so you can make this dough, scoop it onto the cookie sheets and cover tightly. Store in the fridge for up to 48 hours and then bake. You may want to add 1-2 minutes to the bake time.

More Pumpkin Recipes You Might Enjoy!

• Creamy Pumpkin Soup ( POPULAR RECIPE! )
• Savory Pumpkin Tart
• Spicy Pumpkin Pasta
• Pumpkin Samosa Soup